A few weeks ago a friend and I got talking about egg recipes (since she has chickens, and therefore fresh eggs in abundance!) She mentioned she had made egg stuffed potatoes and they sounded so super yummy. I love baked potatoes. There has been a phase during all three of my pregnancies where the only thing I want to eat is a big baked potato with sour cream, chives, and lots of black pepper. And I always scarf them down wishing they were also protein packed so I could feel somewhat justified in eating them so often. This is my answer! These are hollowed out baked potatoes filled with cheese and toppings with an egg cracked right in there. It kind of all cooks together like a yummy omelet. Think of it like hash browns and eggs all in one portioned edible container. This is a fabulous meal for one, or for a whole crew. You’ll need fully baked potatoes for this recipe. This is a great use for leftovers! You can bake them ahead of time, or right before you need them. Slice a layer right off the top like this:
and then take a spoon and gently scoop out the insides. You’ll want to leave a layer of potato in there so don’t go too crazy. Save those insides for another meal! You can make mashed potatoes (have you all tried the Mashed Roasted Garlic and Parmesan Potatoes in our book? One of my favorites) or toss them in Baked Potato Soup.
You certainly don’t have to do this next step, but I think it adds extra yuminess and flavor. Take a little melted butter and brush the inside of the potato all over. You could also just toss a little pat of butter in there, but I like to coat the whole thing. Sprinkle in a little salt and pepper as well.
Now add some cheese. You can be creative; cheddar is always a great pick, or go with something like Fontina, Gruyere, or Muenster.
Choose any fillings you like; think of an omelet or a quiche and what you would like in something like that. Cheddar and diced ham, or maybe sauteed mushrooms with Gruyere. Or you could go southwest with sauteed bell peppers and onions with pepperjack cheese. I’m going for a classic bacon and cheddar- can’t go wrong there.
Fill it up about 3/4 full, and then crack an egg right on top.
Sprinkle on a little more salt and pepper
and a few more toppings if you want. I’m doing more cheese and bacon and some green onions.
and pop the potatoes in the oven and bake for about 15-20 minutes.
Now, even if you generally don’t like your eggs cooked over easy, you’ll want to keep them pretty soft in this recipe. The eggs will blend in with the cheese and butter and create all kinds of flavor, but what you don’t want is a yummy baked potato with a hard boiled egg inside! It’s helpful to not load the very top of your potatoes with so many toppings that you can’t see the egg. The only way to really know how it’s cooked is to keep an eye on it and touch it for softness after about 20 minutes.
I actually left mine in the oven about 2 minutes too long. I blame my 1 year old who decided to unroll an entire roll of toilet paper in the toilet and try to flush it right as my timer was going off. Grgh… but at least they are still soft in this picture; I wouldn’t cook them any longer than this, and preferably a little less. They’ll taste best when the yolks are at least soft, and best when they’re just a little runny (and that’s coming from a girl who doesn’t eat runny eggs!)
I think the best thing about this recipe is that it’s totally appropriate for breakfast, brunch, lunch, or dinner. If you want to round it out a bit, serve it with a side of fresh fruit for breakfast or brunch and a simple green salad with lunch or dinner.
When I was looking at recipes like this around the web, most of them are traced back to The Village Cook, who mentioned she got the recipe from her mother and that it was based on a recipe from “The Supper Book” by Marion Cunningham. She referred to it as an “Idaho Sunrise”, and as an Idaho girl myself, I can’t help but love that!
Egg-Stuffed Baked Potatoes
Recipe inspired by The Village Cook
baked potatoes, slightly cooled
kosher salt and black pepper
shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
additional fillings of your choice: sauteed vegetables, bacon or ham, etc.
Preheat oven to 350 degrees.
Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.
Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.
Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.
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I will always try a new way to eat potatoes. Especially if they are grown in your own garden. I expect to soon blog about a lazy method of growing potatoes on top of the soil or a patio.
Wow this looks great, what a brilliant idea! I can’t wait to try it. I know my family will love it!
Thanks Ruthann. I will try that.
What a fun and healthy idea! I am putting this at the top of my menu for dinner next week.
I too lived on potatoes… In tater-tot form… when I was pregnant — and laugh when my kids gobble up any potato put in front of them. Anyway, I can’t wait to try this recipie — is this something you can prep ahead for a party or a big group?
Sure, you could definitely prep and keep in the fridge for a day (or overnight) for a group. I’d crack the eggs in right before baking though.
This looks excellent. What are the chances that it could be made ahead of time and frozen?
You could probably make them without the egg and then freeze. You could then thaw in the fridge and crack an egg in right before baking. I wouldn’t freeze them with the eggs though.
RitaMarie- My mom is gluten intolerant and she says she uses rice flour in place of flour in these types of soups and it works great. Go ahead and try it.
You know, I can always tell which recipes are yours and which are Kate’s. You and I seem to have a similar taste palette. This sounds like a nice change up to my eggs and toast each morning.
I’d like to come over to your house for breakfast! That looks yummy!!!
Melanie- I’ll bring you one as soon as you have that baby!
What variations would you (or any commenters) recommend for doing this with a sweet potato?
The sweet potato is fantastic southwest style. Pepperjack cheese, bell peppers, and some scallions. At least that’s how I like them!
That sounds good Shannon! Marnie, I was also thinking it would be really good with a creamy white cheese like muenster or fontina with caramelized onions. Maybe even spinach and mushrooms too? Now I’ve got to start experimenting with sweet potatoes!
Do you have a general method for oven baking your potatoes? I am lazy and always microwave them but the insides are definitely better when actually baked! Thanks in advance
I prick them once with a fork and place then directly on the oven rack (no foil). For extra crispy skin, I rub them with a light coat of vegetable oil before cooking. Bake at 375 for 45-60 minutes. I just check them with a knife and take them out when I can tell they’re super soft inside. Better to overbake a little, than underbake!
Um, yum! Gonna try this tomorrow morning as I revel in my 5 day weekend.
Also wondering about using scrambled egg. Thoughts?
WOW!! I seriously cannot wait to try these! I’m always looking for good protein-filled breakfast ideas, and oddly enough, my husband told me last night that I don’t make twice-baked potatoes nearly often enough. This might be the best of both worlds for me! I’ll just be sure potatoes and bacon are on my shopping list this week…
This sounds seriously delicious! I’m wondering if this would be good with a sweet potato? I just may have to try it out since I have a lot of them around from a friends garden.
Hmmm, maybe? Lol, I’ve never done eggs with sweet potatoes, but it could be good!
We have stuffed baked potato night almost weekly here. This will be a great new twist on our same old, same old:)
I went on over to the Baked Potato soup recipe and would love to try that with the leftover potato insides. My husband has a wheat allergy, can I use brown rice flour or cornstarch or ??? Would appreciate your thoughts on that.
Have a great day.
Instead of using any flour or other things to thicken up potato soups I use instant potato flakes. That way it is still potatoes so no change in the flavor.I also use them when I get a little carried away with the pickle juice in potato salad, it thickens them right up and nobody is the wiser.
ok this comment isnt about idaho sunrise, but februarys recipe on your calendar. holy delicious! i cut the recipe in half and made it in small 4-inch springform pans. it was a perfect valentines day treat!
So glad you liked that one Sandee! I haven’t made it since I photographed it for the calendar and it was sooo good!
Every time my daughter walks into the den and sees that photo, she mopes. I haven’t made it for her yet. Guess I’d better get on it!
Do you think scrambling the egg beforehand would be ok? Adjust the cooking time?
Great idea! I cant wait to try it. Baked potatoes are on the menu for tonight, I will just add a few more to the oven and get all ready for a yummy breakfast tomorrow!
Oh yum! Just this morning I was thinking that I need some baked egg recipes so I don’t have to scrub my stainless steel skillet every time I make scrambled eggs. Amazing timing!!!
This looks so delicious! What a great idea, can’t wait to try it.
My father is going to LOVE this. Potato + Egg to him = Happy Man. Now, Potato, Egg + Steak = Happiest Man for days! Thanks for the Idea.
Oh, my. This looks absolutely fantastic. After looking at chocolate, chocolate, and more chocolate the past few days…and enjoying every second of making and eating all of those wonderful desserts…this looks absolutely perfect. I cannot wait to try it this weekend.
There is nothing I love more than runny eggs. But to have it all baked together with eggs, cheese and bacon wrapped in potatoes?!!! This recipe is genius! I kind of hate baking potatoes because it takes soooo long, but I will definitely bake some up to try this!
This is going on the menu right now!
Looks like a new family staple!!
Happy belated valentines … Love you guys 🙂
Any idea if this can be done with microwaved ‘baked’ potatoes? And whether you can cook the egg in it in the microwave too (I’d assume piercing the yolk would be necessary though)?
It *could* but I wouldn’t suggest it- just because I don’t really like microwaved eggs.
Love your tutorial! 🙂 Thanks so much for the link back & cheese layer idea~ YUM! Have a blessed day!
I had twice-baked potatoes this morning, and I bet these will be even better than those. I gotta give this a try!
This looks delicious! I make something similar, except I use half of a green pepper instead of the potato. It makes a nice high protein post-workout snack.
ughhh… get in my mouth!
Marion Cunningham- isn’t she Richie’s mom? I thought she was fictional 🙂
Good for you to get involved with Bully Bust. I think this recipe is clever and can’t wait to try it out!